Baked Zucchini Ravioli

Baked Zucchini Ravioli is a recipe from a video one of my friends shared on Facebook. Ya gotta love social media.

Baked Zucchini Ravioli

The folks at Delish shared this wonderful recipe in a video that shows the process beautifully. Sometimes reading a recipe is open to interpretation. By that I mean sometimes the explanations on how a recipe is put together can be confusing. Click here to see the video. Continue reading “Baked Zucchini Ravioli”

Sweet Corn Curry with Grilled Shrimp

Sweet Corn Curry with Grilled Shrimp … Sweet corn season is in full swing.  Summer sweet corn is one of my favorite veggies.We have many recipes for sweet corn at What the Forks for Dinner? With a local grower Selmi’s ,we are assured the best sweet corn. If you are ever in the area stop by… you won’t be disappointed.

Sweet Corn Curry with Grilled Shrimp

From relish to risotto…….on the cob or off, sweet corn is the quintessential summer veggie staple. Spicy Fresh Corn Relish and Creamy Sweet Corn Risotto

Looking for a new way to jazz up sweet corn…..it’s perfect on it’s own, but everything could stand a little jazzing up sometimes. Curry??? Why not?

Continue reading “Sweet Corn Curry with Grilled Shrimp”

Farro Enchilada Casserole

This post is for my friend Lindsay from the Brandywine. Farro Enchilada Casserole is a healthy lightened up casserole that is I think is close to Vegan with the exception of the cheese.

Farro Enchilada Casserole

As I researched Vegan, I found that some eat cheese and some don’t. So, if you are non-cheese vegan you can leave the cheese out, but I think it adds to the dish.

Farro Enchilada Casserole

I tried farro a while back and fell in love with it.It is often used as a substitute for pasta or rice. Farro is a grain with a nutty flavor similar to brown rice. It is rich in fiber, magnesium and vitamins A, B, C, and E. Anything that tastes like rice is OK with me. Plus it only takes minutes in my pressure cooker…..yeah I’m still on that craze!

Farro Enchilada Casserole

You can’t go wrong with a Mexican theme for any meal and I am a enchilada lover…….even with no meat. Black beans, corn, enchilada sauce, chilies, cumin and chili power added to cooked farro, then baked with or with out cheese. Can’t you just smell those spices…….

Tomatoes, avocado, and green onions for garnish…….so tasty you won’t miss the meat.

Farro Enchilada Casserole

This dish makes plenty, so we had leftovers. For you carnivores……… day two recipe……..make burritos.

We grilled chicken tenders, sliced them added them to the warmed casserole. Wrapped them in tortillas, with extra cheese and salsa……..they were awesome.

Farro Enchilada Casserole is a vegan/vegetarian dream come true recipe and on day two can be revamped to satisfy those who love the meat!

Chicken Enchilada Casserole Collage

Print

Farro Enchilada Casserole

  • Author: Marty Boyd
  • Yield: 6 1x

Scale

Ingredients

  • 1 cup farro
  • 1 (10-ounce) can Old El Paso™ mild enchilada sauce
  • 1 (4.5-ounce) can Old El Paso™ chopped green chiles, drained
  • 111 ounce can corn, drained
  • 115 ounce can black beans, drained and rinsed
  • 2 tablespoons chopped fresh cilantro leaves
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • Kosher salt and freshly ground black pepper, to taste
  • 2 cups Mexican blend cheese, shredded, divided
  • 1/2 avocado, seeded, peeled and diced
  • 1 Roma tomato, dice
  • 3 green onions, sliced
  • Cilantro for garnish

Instructions

  1. Cook farro according to package directions.
  2. Preheat oven to 375 degrees F. Spray a 2 quart baking dish with nonstick spray.
  3. In a large bowl, combine farro, enchilada sauce, green chiles, corn, black beans, cilantro, cumin and chili powder; season with salt and pepper, to taste. Stir in 1 cup Mexican blend cheese.
  4. Spread farro mixture into the prepared baking dish. Top with remaining cheese. Place into oven and bake until bubbly and cheeses have melted, about 15 minutes.
  5. Serve immediately, garnished with avocado, tomato, and cilantro if desired.